Ingredients
250 g vanilla yoghurt
200 g Nonno Nanni il fresco spalmabile
2 pkg. vanilla sugar
marc of 1 vanilla bean
½ pomegranate
400-450 g gingerbread
250 g vanilla yoghurt
200 g Nonno Nanni il fresco spalmabile
2 pkg. vanilla sugar
marc of 1 vanilla bean
½ pomegranate
400-450 g gingerbread
Whisk the vanilla yoghurt with the vanilla sugar and the vanilla marc. Take the pomegranate seeds out of the fruits (tip: this is easier if you put the pomegranate in a bowl filled with water). Crumble the gingerbread and fill the crumbles into glasses. Pour the cream over the crumbles and garnish it with pomegranate seeds.
.s. cookingCatrin
In friendly cooperation with Nonno Nanni.
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